Tuesday, 15 January 2013

These days much is said
about using seasonal produce and going to back to foods of
yesteryear. When it comes to seasonal foods people automatically
think of fresh fruits and vegetables but this needn't strictly be the
case. January is the month in which Seville oranges appear in our
shops ready for making marmalade at home, however not everyone wishes
to make marmalade at home. Many people may not have even tasted the
wonderful orange bitterness of a thick-cut marmalade. Sales of
marmalade have been in decline for some years now as chocolate spread
and peanut butter are favoured by younger customers.

If you have been given a jar
of homemade marmalade or received one in a Christmas hamper don't
shove it to the back of the cupboard. Bring it out and enjoy it. If
marmalade and toast isn't for you try it in this recipe for Spiced
Marmalade Loaf Cake. The ground ginger and mixed spice in the recipe
add flavour interest and are reminiscent of Christmas while the nuts
give, what is a soft cake, texture.

For the almonds and walnuts
you can buy them pre-chopped or blitz them in a food processor to get
the size and texture of your choice. I line loaf tins with liners to
save cutting out baking parchment and greasing it.

Equipment:2lb (1kg) loaf tin, Baking parchment (this will need to be greased) or loaf tin liners, Large mixing bowl, Extra baking parchment or foil to put on top of the cake to stop it
burning, Skewer, Small saucepan.

Ingredients

8oz (225g) self-raising
flour

1 tsp (5ml) baking powder

2 tsp (10ml) ground ginger

1 tsp (5ml) mixed spice

6oz (175g) soft light brown
sugar

2oz (50g) chopped blanched
almonds

2oz (50g) chopped walnuts

6oz (175g) softened,
unsalted butter or baking spread

2 large free-range eggs,
lightly beaten

4oz (115g) thick-cut
marmalade

For the topping

1oz
(25g) thick-cut marmalade

1tsp
(5ml) water.

Method

1. Line the loaf tin with either the greased baking parchment or tin
liner.

2. Get your oven up to temperature to 180°C/Gas
mark 4.

3. In the large mixing bowl sift the
flour, baking powder, ginger and mixed spice.

4. Add the sugar, almonds, walnuts,
butter or baking spread, eggs and marmalade to the bowl.

5. Mix well until all the
ingredients are combined and then fill the tin with the mixture. Level the top of the cake mix.

6. Bake for 35 minutes and then
cover the top of the cake with the baking parchment or foil to stop
it browning too quickly.

7. Check the cake is thoroughly
cooked by inserting the skewer into the middle to see if it comes out
clean. If cake mixture is still on the skewer keep baking for 5
minutes intervals until the skewer comes out clean.

8. Once the cake is cooked take it
out of the tin and put on a wire cooling rack.

9. In the small saucepan put the
topping ingredients of marmalade and water.

Wednesday, 9 January 2013

Once January hit us there are all sort of plans for improving
one's lifestyle. Out of the all the resolutions the most popular must
be to lose weight and to get fit. After the excesses of Christmas,
not to mention the tins of chocolates and boxes of chocolates still
lying about, it can be hard to give up on the sweet things to eat.
For most people resolutions rarely don't make it through January. The
combination of the cold weather, still short days and the feeling of
little to look forward doesn't make for a great motivator. What you
need is something like a cake but without the guilty fat feeling. For
this the number one candidate is malt loaf.

Malt loaf remains a quintessentially British food. Many people
state its origins to be in northern England however a patent for it
was filed by a Scotsman in 1890. Ironically, the company best known
for producing it commercially is based in Manchester, but is named
after the Danish Sorensen family who once owned the company.

In recent years malt loaf has regained its popularity as a snack
foods amongst athletes, particularly cyclists and runners. The
low-fat, carbohydrate high nature of it gives a welcome energy boost
during endurance events. If though you are not of such a sporty
nature then a slice of malt loaf goes down well with a cup of tea at
any time of day. Opinion is divided whether one should eat it plain
or spread with butter. I have also read people eulogizing about how
good malt loaf is if toasted or fried in butter. Personally, I am an
au naturel girl but I'll leave it to you to experiment and decide
how you like it best.

Malt Loaf

Makes 2 x 1lb (450g) loaves. The second loaf can be frozen if necessary. For reasons of ease and quickness I use loaf liners for the tins. The recipe needs cold tea so remember make that first! I use what is left over in the pot from my morning tea.

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